Chocolate sponge cake with canache cream

Ingredients

Directions

1. 1

   Coarsely chop 100 g of couverture and melt over a warm water bath, allow to cool slightly. Separate the eggs. Beat egg whites and 4 tbsp. cold water until stiff. Add 100 g sugar, vanillin sugar and salt. Mix egg yolks and chocolate coating, fold in two portions of beaten egg white. Mix flour, cocoa and baking powder, sieve onto the egg mixture and fold in carefully

2. 2

   Line the bottom of a springform pan (26 cm Ø) with baking paper. Smooth the sponge cake mixture in it. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Take out and let cool in the mould for about 1 hour. Remove from the mould, remove baking paper. Halve the base horizontally

3. 3

   Drain the cherries and collect the juice. Mix starch, 50 g sugar and 100 ml juice until smooth. Bring 350 ml juice to the boil and bind with the mixed starch. Simmer for about 1 minute. Take the pot off the heat and fold in the cherries. Let the compote cool down lukewarm. Place the rim of the pan around the bottom, spread the compote on top and place the lid on top. Chill the cake for about 30 minutes.

4. 4

   For the canache cream, finely chop 100 g chocolate coating. Bring cream to the boil in a pot. Stir in the couverture until you have a smooth cream. Chill for about 30 minutes until it begins to set. Then whisk with the whisk of the hand mixer until creamy and spread loosely on the cake. Place in a cool place until serving and dust with cocoa

5. 5

   waiting time approx. 1 1/2 hours